Combine ingredients for strudel dough and knead for 15–20 minutes, until elastic consistency is obtained. Place dough on plate and brush with oil. Cover with warm bowl and set aside for 30 minutes in warm place.

Work on table, covered with floured, fabric tablecloth. Roll out dough as thinly as possible. Place inverted bowl in center of surface, under tablecloth. Sprinkle dough with drops of oil, stretch by hand until paper-thin. (To stretch , place palms under dough, working gently with fingers from center outward. Sprinkle oil to assist in stretching.)

Sprinkle matzo meal over dough and spread the filling two inches away from edge of dough.

Combine filling ingredients except matzo meal.

Roll up jelly-roll fashion and place in large greased or lined baking pan in “U” shape. Brush with beaten egg and mark two inch indentations with sharp knife. Bake at 375 degrees Fahrenheit for 45 minutes or until golden brown.